Wiltshire chef wins Roux Scholarship

Desai and his five fellow finalists had to cook "Brill Chérubin" a classic French fish recipe. This also involved making a hollandaise sauce, tomato fondue and spinach croquettes. The recipe was only given to them 45 minutes before the first competitor started cooking. Desai commented on his achievement: "I am over the moon! I don't think it has quite sunk in yet. It has been my dream to join the Roux Scholarship family and such an honour. "I think I can now believe that I am a good chef and I know that this is the perfect career path for me. Winning has given me the confidence to work hard and extend my knowledge and experience. But above all, I am determined to carry on the Roux tradition and give back to others what I have been privileged to gain in my culinary career so far." The well deserved winner has not only won the renowned three month stage at a 3-star Michelin establishment, but also £5,000, courtesy of the Savoy Educational Trust, which is to be used to enhance his culinary education. In addition to all of this, Desai has received a week's paid work-experience in New York, courtesy of Restaurant Associates; an expenses paid trip including travel and overnight accommodation to visit the wine cellars of Champagne Gosset at Aÿ, and a trip for two to visit the Caffé Musetti roasting factory in Milan. The Scholar also becomes a member of the elite Roux Scholars Club, which meets on a regular basis for educational trips and events, and forms a unique networking opportunity. The judges, which included the Roux family, Heston Blumenthal, Andrew Fairlie, David Nicholls, Gary Rhodes, and Brian Turner, were joined this year by guest judge Richard Vines. Michel Roux senior, speaking on behalf of the judges, said: "This was a dish that demanded very precise organisation, technique and preparation. Hrishikesh is someone who totally understands cooking: he has a natural gift, balancing superb organisation with flavour. His dish was beautifully cooked - he is a very clear winner, from six high quality finalists." Desai is originally from India, and trained as a chef in France at the legendary Institut Paul Bocuse. He has been at Lucknam Park for five years. The Roux Scholarship is supported by a number of other companies including British Airways, Castello Monte Vibiano Extra Virgin Olive Oil, Caterer & Hotelkeeper, Direct Seafoods, L'Unico, Mandarin Oriental Hyde Park, The Winterbourne Charitable Trust and Yes Chef! magazine.